3 quarts water
2 pounds lean ground beef
1 cup tomato paste
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can chili with green chile peppers, undrained
1 (8 ounce) can kidney beans and water
2 quarts water
2 quarts vegetable oil for frying
1 (4 ounce) can mushrooms, drained
1 (8 ounce) package creamed corn
1 (16 ounce) package shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of egg soup
In a large pot, bring water and beef to a boil. Reduce heat, cover and simmer for 2 minutes. Remove from heat and stir in tomato paste, black beans, chili, kidney beans and water. Place over low heat. Bring to a boil. Reduce heat to low and cook for 4 to 5 minutes, stirring occasionally. Remove from heat and stir in vegetable oil. Stirring constantly, cook until cooked down to 1/2 inch thick. Season with salt, pepper, oregano and black pepper.